After years on the shelf Ollie’s pizza recipe is finally getting a workout.
700 g hard flour
100 g wholegrain durum flour
650 ml lukewarm water
15 g yeast
15 g salt
25 ml olive oil
Combine water and yeast well, add to rest of ingredients and knead, preferably in a mixer with a dough hook, for 10 mins. Divide dough into 4, put in separate bowls and cover with gladwrap, and leave in a warm place for a couple of hours or until doubled in size. Put in the fridge for 1-24 hours. Take out and allow to recover while you preheat the oven (with pizza stone I hope) as hot as it will go. For a drier thinner style use 500 ml water and 50 ml olive oil. Take a portion of dough and stretch+roll out on a well-floured surface.
For a baked pizza lay up your toppings and put straight into the oven. Getting the pizza into the oven is an art in itself I won’t claim to have mastered. Leave in long enough for the toppings to cook together well and base to be baked through.
Another technique is to baste the dough with the tomato base or (if a white pizza) oil, then bake until dough is set. You can pre-bake all you bases this way and then lay up the final toppings before finishing in the oven. This makes getting the uncooked base into the oven easier and speeds up final serving.
For a grilled pizza brush dough with garlic oil and put in the oven oiled side down. Leave in until bottom is starting to brown, take out, lay up your toppings, then put back in the oven. The toppings need only melt for the pizza to be done.